Food Technology

Michael F. Jacobson; Joshua Fierer; Stephen S. Arnon; A. S. Levine; T. P. Labuza; J. E. Morley

doi:10.1056/NEJM198508153130716

Food Technology

Michael F. Jacobson
, Joshua Fierer
, Stephen S. Arnon
, A. S. Levine
, T. P. Labuza
, J. E. Morley

Research output: Contribution to journal › Letter › peer-review

Abstract

To the Editor: The “primer for physicians” on food technology (March 7 issue)1 was useful but omitted important information about food additives that could be of lifesaving value to patients. The authors inadequately convey the risk posed by sulfites by stating only, “allergic reactions. have occurred.” In fact, since 1982 at least five deaths have been linked to the use of this cosmetic preservative in restaurant foods.2 All the victims had asthma. Nine, not five, synthetic dyes are currently permitted by the Food and Drug Administration. One of the dyes (Orange B) contains a carcinogenic contaminant and is no.

Original language	English (US)
Pages (from-to)	453-454
Number of pages	2
Journal	New England Journal of Medicine
Volume	313
Issue number	7
DOIs	https://doi.org/10.1056/NEJM198508153130716
State	Published - Aug 15 1985

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

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10.1056/NEJM198508153130716

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title = "Food Technology",

abstract = "To the Editor: The “primer for physicians” on food technology (March 7 issue)1 was useful but omitted important information about food additives that could be of lifesaving value to patients. The authors inadequately convey the risk posed by sulfites by stating only, “allergic reactions. have occurred.” In fact, since 1982 at least five deaths have been linked to the use of this cosmetic preservative in restaurant foods.2 All the victims had asthma. Nine, not five, synthetic dyes are currently permitted by the Food and Drug Administration. One of the dyes (Orange B) contains a carcinogenic contaminant and is no.",

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doi = "10.1056/NEJM198508153130716",

language = "English (US)",

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T1 - Food Technology

AU - Jacobson, Michael F.

AU - Fierer, Joshua

AU - Arnon, Stephen S.

AU - Levine, A. S.

AU - Labuza, T. P.

AU - Morley, J. E.

PY - 1985/8/15

Y1 - 1985/8/15

N2 - To the Editor: The “primer for physicians” on food technology (March 7 issue)1 was useful but omitted important information about food additives that could be of lifesaving value to patients. The authors inadequately convey the risk posed by sulfites by stating only, “allergic reactions. have occurred.” In fact, since 1982 at least five deaths have been linked to the use of this cosmetic preservative in restaurant foods.2 All the victims had asthma. Nine, not five, synthetic dyes are currently permitted by the Food and Drug Administration. One of the dyes (Orange B) contains a carcinogenic contaminant and is no.

AB - To the Editor: The “primer for physicians” on food technology (March 7 issue)1 was useful but omitted important information about food additives that could be of lifesaving value to patients. The authors inadequately convey the risk posed by sulfites by stating only, “allergic reactions. have occurred.” In fact, since 1982 at least five deaths have been linked to the use of this cosmetic preservative in restaurant foods.2 All the victims had asthma. Nine, not five, synthetic dyes are currently permitted by the Food and Drug Administration. One of the dyes (Orange B) contains a carcinogenic contaminant and is no.

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U2 - 10.1056/NEJM198508153130716

DO - 10.1056/NEJM198508153130716

M3 - Letter

C2 - 4022075

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SN - 0028-4793

VL - 313

SP - 453

EP - 454

JO - New England Journal of Medicine

JF - New England Journal of Medicine

IS - 7

ER -

Food Technology

Abstract

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